Rouz Djerbi (also known as “Riz Djerbien”) is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients are combined with the rice before it is cooked, but unique in that it is steamed for an hour, much like the couscous dishes of North Africa. In Tunisia, every family would have their own personal combination of spices and ingredients, but spinach, peppers, chickpeas, spicy harissa and sometimes beef or lamb cubes are typical. The result is a rich, flavourful dish where the rice soaks up the flavors as it cooks. Served with a side of refreshing carrot salad with a lemon, honey and rosewater dressing.
Rouz Djerbi — Beef or Vegetarian $14
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food stall specializing in Tunisian fare.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.